Executive Sous Chef

The Executive Sous Chef serves as the second-highest culinary leader at the restaurant level, acting as the direct operational partner to the Executive Chef and primary acting leader in their absence. This full-time, salaried role oversees food quality, shift execution, team development, vendor relations, and financial responsibilities for food and labor costs. The position requires open availability, including nights, weekends, and holidays, and offers a clear pathway for advancement to Executive Chef.